Pineapple-Mango Salsa over Grilled Halibut
Luscious mango nectar combined with pineapple chunks and diced fresh mango make a sweet but zesty marinade for halibut. Mixed with bell pepper, cilantro and lime peel this marinade renders the fish flavorful and moist.
1 cup diced pineapple 3/4 cup diced red bell pepper 1/2 cup diced red onion 1/2 cup diced mango 1/2 cup mango nectar 1/4 cup chopped fresh cilantro 1/4 teaspoon grated lime peel 1/4 teaspoon crushed red pepper 1/4 teaspoon ground cumin 1/8 teaspoon ground cinnamon
4 (4 ounce) skinless halibut fillets 1 tablespoon olive oil 1 lime, juiced 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon Instructions Salsa: Combine pineapple, bell pepper, onion, mango, nectar, cilantro, lime peel, crushed red pepper, cumin and cinnamon in medium bowl; cover. Marinate in refrigerator for 1 hour. Bring to room temperature. Halibut: Place halibut fillets in a large freezer bag; add oil, lime juice and bouillon. Seal; gently shake bag to cover fillets in marinade. Place in refrigerator for 30 minutes. Preheat grill or broiler. Grill or broil halibut for 3 to 5 minutes on each side or until halibut flakes easily when tested with a fork. Serve salsa over halibut.
Prep Time: 10 minutes
Cooking Time: 10 minutes Cooling Time: 60 minutes Servings: 4
Reprinted with permission from
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